Anyone have some good homemade ice cream recipes?

This is an old fashioned custard type of vanilla ice cream recipe. Been in my family for years, can be used as a base for adding fruit or other add-ins as well. This is written for an ice and salt rotary ice cream maker (either hand or electric powered).

Mom's Homemade Ice Cream

1/2 gallon whole milk
1 large evaporated milk
2 tablespoons flour
6 eggs
2 cups sugar
1 pinch of salt
1 pint of half and half (16 oz)
2 tablespoons vanilla
40 pounds of ice
1 box ice cream salt (for layering with ice around freezing tub)

Pour milk into a large saucepan. Mix flour, eggs, and sugar thoroughly. Add evaporated milk. Pour mixture into the milk in the saucepan. Cook over medium heat (be careful not to scald the mixture), stirring constantly for about 10 minutes. Remove from heat and pour through a strainer to remove any lumps and chill in the refrigerator (overnight is great, but at least until it hits about 40 degrees). When cool, pour mixture into ice cream freezer and add vanilla and half and half. Then freeze and enjoy. (I also put the freezing chamber in the freezer ahead of time to get it cold as well).

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Most important thing is the type of ice you use.

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We would fold ours in a towel and crush it with a hammer when I was a kid.

I wish I could give credit where it's due for this recipe, but I didn't make note of where I found it. I'm a lemon lover, and this is delicious. There's no cooking involved, either.

Lemon-Buttermilk Ice Cream

Technically this may not be ice cream (there is no cream), but tangy buttermilk gives it great mouthfeel and a creamy, exhilarating taste.

2 cups superfine sugar
6 large lemons
1 quart buttermilk
1 teaspoon vanilla (optional)

Put sugar in a large bowl. Grate rind of enough lemons to get 2 tablespoons zest. Squeeze as many lemons as needed to get 2/3 cup juice. Add zest and juice to sugar and stir until sugar dissolves.

Whisk in buttermilk using a small wire whisk. Add a pinch of salt and stir, making sure sugar has completely dissolved. Taste and add more lemon zest or juice to get a pleasant sweet-tart balance. Cover and refrigerate until very cold. Freeze in an ice cream maker according to the manufacturer's directions.

Serves 6

What ever recipe you decide to try, when I'm making ice cream and the recipe calls for a certain amount of milk I replace it with buttermilk for a much better result on the finished product.

Maple Bacon Bourbon Gelato
- 5 egg yolks
- 2 and 1/4 cups milk (preferably whole milk)
- 1 cup heavy cream
- 2 tsp. bourbon or whiskey
- 3/4 cup brown sugar (preferably dark but light is fine)
- 2/3 cup of real maple syrup (not corn syrup type)
- 6 strips bacon (cooked crispy but not burnt)
- 1/4 tsp pure vanilla extract (vanilla is strong and will overpower the maple taste so not a lot)
1. Place bacon in food processor and process until bacon is small crumbles (about the small of chocolate chips).
2. In a small bowl, whisk the egg yolks and maple syrup together for a good 3 – 5 minutes and set aside.
3. Combine whole milk, heavy cream, vanilla, and brown sugar in a pot and heat until very hot and bubbling around the edges. Make sure to stir constantly during heating process.
4. Remove the pot from the heat. Add 1 cup of the milk mixture to the bowl with the eggs and maple syrup. Be sure to stir constantly to not cook the eggs. Stir until very well combined, about 2 or 3 minutes with the whisk.
5. Place the egg and maple syrup mixture into the pot with the rest of the milk mixture and place of medium low heat to simmer but not bubble, stirring constantly again.
6. While whisking, add the bourbon and continue stirring and cooking for about 15 minutes or until the mixture has thickened to coat the back of a wooden spoon. (Be sure to not scald or boil the mixture during that entire process)
7. Remove from heat and place into a large bowl and into refrigerator either for at least 2 hours til mixture is chilled well or possibly overnight.
8. Now prepare the mixture based on ice cream machine’s instructions. Normally the gelato will take 15 – 20 minutes to be complete. Add the bacon bits during the last 5 minutes of the machine’s churning, adding a few bits at a time. Do not over churn the gelato.
9. Scoop out gelato into a freezer container to harden and serve.

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That doesn’t sound like nearly enough vodka.

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1 tablespoon is all that is required to give enough antifreeze to ensure tiny lubricated ice crystals to keep the ice cream smooth and luxurious.

The cook can feel free to use as much vodka as necessary to keep himself lubricated, smooth, and luxurious.